- 50% Iberico Ham Whole bone-in
- By Fermin
- La Alberca, Salamanca Spain
- 48 months cured
Free range - Acorn fed certified
This ham is, with no doubt, the “King of the ibéricos”, and considered the jewel of the Spanish gastronomy. It’s in its intense and delicious aromas, its delicate consistency and complexity, and its long and buttery aftertaste make this acorn-fed Iberico ham appreciated and recognized all over the planet.
Special edition 4 years aged, it’s the longest cured ham available in the US maket, made from our 100% iberico pigs
Ibérico de bellota pork, salt, seasoning (sugar, trisodium citrate, sodium nitrite,potassium nitrate).
Fermin Martin and his wife started this business in 1956 in La Alberca, Salamanca Spain. Fermin continue to be a family business but its innovative management has positioned them as one of the most successful international exporters in the industry and the first one certified to export to USA.
Fermin Iberico products are made entirely with Iberico pigs breed, commonly known as "Pata Negra" (black hoofs). The certified free range 100% acorn pigs are fed in the unique ecosystems of the "Dehesas" which are Mediterranean Oak trees forests where the pigs are let free to feed from acorns and the high nutritional mountain grasses, a pork paradise!
Fermin Iberico products are cured at minimum for 36 months, the results is known as the "Kobe beef of pork " because its intense marbling, sweet notes and texture which literally melts in your mouth.